Emulsification properties of pea protein isolate using homogenization, microfluidization and ultrasonication

McCarthy, Noel A.; Kennedy, Deirdre; Hogan, Sean A.; Kelly, Philip M.; Thapa, Krishtina; Murphy, Kevin M.; Fenelon, Mark A.

doi:10.1016/j.foodres.2016.07.024

Cited by 95 publications

(60 citation statements)

References 33 publications

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“…Both findings are in agreement with the observations that small size particles tend to form more stable emulsions [41]. Recently, McCarthy, Kennedy, Hogan et al [51], investigated the stability of O/W emulsions stabilized with PP (1% w/w) obtained by mechanical stirring followed by ultrasonication. The authors applied a fixed frequency of 20 kHz and an amplitude of 100% (i.e.…”

Section: ζ-Potential and Hydrodynamic Diametersupporting

confidence: 85%

Physical Stability and Interfacial Properties of Oil in Water Emulsion Stabilized with Pea Protein and Fish Skin Gelatin

et al. 2020

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This study aimed to investigate the physical stability and interfacial properties of oil-in-water (O/W) emulsions stabilized with fish skin gelatin (FG) and pea protein (PP) at pH 3. Physico-chemical properties, elemental composition and SDS-PAGE of the proteins were determined in the first part of this work. Emulsions were prepared at different ratio FG: PP (100: 0-75: 25-50: 50-25: 75-0: 100) by mechanical stirring followed by ultrasound treatment. Higher physical stability was observed in the presence of FG (ratio 100: 0), where the O/W were stable~50 h. An average hydrodynamic diameter < 1 μm was found for all the emulsions except for the ratio 75: 25, where it was 2.8 μm. The presence of the protein on the O/W interface was explored by confocal laser scanning microscopy whereas the thermal properties of the protein ratios were analyzed by differential scanning calorimetry. The lower denaturation temperature was observed for ratio 50: 50, which was founded at~89°C, whereas the denaturation temperatures for the others O/W emulsions were in the range of 99 and 108°C. A predominant viscous behavior was observed for all the ratios while a slight decrease of the surface tension was observed in the presence of PP. The equal mixing of FG with PP showed an increase in the emulsifying properties of PP forming a more stable emulsion with lower particle size.

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Section: ζ-Potential and Hydrodynamic Diametersupporting

confidence: 85%

Physical Stability and Interfacial Properties of Oil in Water Emulsion Stabilized with Pea Protein and Fish Skin Gelatin

et al. 2020

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“…The ultrasound homogenization is largely based on the use of sound waves of different frequencies of energy, which can readily produce submicron droplets (O'Sullivan, Murray, Flynn, & Norton, 2015). McCarthy et al (2016) prepared emulsion by ultrasound at the amplitude of 266 W and frequency of 20 kHz, and their results indicated ultrasound can produce emulsion with smaller sized droplets.…”

Section: Introductionmentioning

confidence: 99%

“…In general, the most frequently used method to form a highly stable emulsion is conventional two‐step homogenization (McCarthy et al, ): Firstly, a coarse emulsion was prepared using the mixture of oil/water and protein via a high‐shear homogenizer, and then, coarse emulsion was further homogenized to obtain a stable emulsion through a high‐pressure homogenizer (Peng et al, ; Xu et al, ). However, an alternative method is the use of ultrasound, which allows the preparation of colloidal emulsions with good physical properties as well as low‐cost processes (Higuera‐Barraza et al, ).…”

Section: Introductionmentioning

confidence: 99%

Preparation and characterization of rice bran protein‐stabilized emulsion by using ultrasound homogenization

Sun

Chen

et al. 2019

Cereal Chem

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Background and objectives The ultrasound homogenization, an emerging technology with cost‐effectiveness, is widely used in food industry. Rice bran protein is a high‐quality protein with hypoallergenic and attracts a growing interesting in exploring its application. In this study, ultrasound homogenization was used to produce rice bran protein‐stabilized emulsions and the effects of ultrasound power and ultrasound time on characterizations of emulsion were then investigated. Findings Results indicated that the emulsions prepared by ultrasound homogenization at 20% power for 20 min had a higher interfacial protein concentration and a smaller droplet size, leading to an increase in stability against creaming. Subsequently, the effects of environmental conditions on emulsion stability were explored, and results demonstrated that emulsion exhibited excellent tolerance for high concentration of NaCl (500 mM) and high temperature (90°C). However, emulsion stability was destroyed under acid conditions. Conclusions The ultrasound homogenization technique was an effective method to prepare rice bran protein‐stabilized emulsion, and the emulsions prepared by ultrasound homogenization at 20% power for 20 min possessed good stability against creaming. Significance and novelty Rice bran protein isolate showed good emulsifying properties. Ultrasound homogenization could produce an emulsion with good stability and tolerance for high concentration of NaCl and high temperature.

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“…Moreover, allergies to pea are less frequent than allergies to other protein-rich grains, like soy [ 19 ]. Pea proteins have also been demonstrated as a useful ingredient in the formulation of antihypertensive foods because of their antihypertensive effects [ 16 , 19 , 20 ].…”

Section: Introductionmentioning

confidence: 99%

“…PPI can be used in the preparation of dairy-based beverages, sports and nutritional foods, and other non-dairy sports products, such as vegan style yogurts. Additionally, it can partially replace dairy protein in therapeutic beverages and powders [ 19 , 20 ]. Despite the high quality of the protein, the pea-processing byproduct (PpB) is considered to have poor functional properties.…”

Section: Introductionmentioning

confidence: 99%

Vegan-mycoprotein concentrate from pea-processing industry byproduct using edible filamentous fungi

Filho

Nair²,

Andersson

et al. 2018

Fungal Biol Biotechnol

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BackgroundCurrently around one billion people in the world do not have access to a diet which provides enough protein and energy. However, the production of one of the main sources of protein, animal meat, causes severe impacts on the environment. The present study investigates the production of a vegan-mycoprotein concentrate from pea-industry byproduct (PpB), using edible filamentous fungi, with potential application in human nutrition. Edible fungal strains of Ascomycota (Aspergillus oryzae, Fusarium venenatum, Monascus purpureus, Neurospora intermedia) and Zygomycota (Rhizopus oryzae) phyla were screened and selected for their protein production yield.ResultsA. oryzae had the best performance among the tested fungi, with a protein yield of 0.26 g per g of pea-processing byproduct from the bench scale airlift bioreactor cultivation. It is estimated that by integrating the novel fungal process at an existing pea-processing industry, about 680 kg of fungal biomass attributing to about 38% of extra protein could be produced for each 1 metric ton of pea-processing byproduct. This study is the first of its kind to demonstrate the potential of the pea-processing byproduct to be used by filamentous fungi to produce vegan-mycoprotein for human food applications.ConclusionThe pea-processing byproduct (PpB) was proved to be an efficient medium for the growth of filamentous fungi to produce a vegan-protein concentrate. Moreover, an industrial scenario for the production of vegan-mycoprotein concentrate for human nutrition is proposed as an integrated process to the existing PPI production facilities.

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Emulsification properties of pea protein isolate using homogenization, microfluidization and ultrasonication

Cited by 95 publications

References 33 publications

Physical Stability and Interfacial Properties of Oil in Water Emulsion Stabilized with Pea Protein and Fish Skin Gelatin

Physical Stability and Interfacial Properties of Oil in Water Emulsion Stabilized with Pea Protein and Fish Skin Gelatin

Preparation and characterization of rice bran protein‐stabilized emulsion by using ultrasound homogenization

Vegan-mycoprotein concentrate from pea-processing industry byproduct using edible filamentous fungi

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